One-Skillet Creamy Chicken Curry

Name: One-Skillet Creamy Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Southeast Asian
Ingredients: 4 ounce chicken breast (boneless, skinless, cut into 1-inch pieces); 1 teaspoon olive oil; 0.25 yellow onion (chopped); 1 clove garlic (minced); 0.5 tablespoon curry powder; 0.5 cup canned coconut milk; 0.25 cup chicken broth; 0.5 cup mixed frozen vegetables; 0.25 cup white rice (uncooked); 0.5 cup water; 0.25 teaspoon salt; 0.125 teaspoon black pepper (freshly ground); 1 tablespoon fresh cilantro (chopped)

A rich and aromatic chicken curry simmered in a creamy coconut milk sauce with tender vegetables, perfect for a quick and flavorful weeknight dinner.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Southeast Asian
Difficulty: Easy
Cost: $3.17/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

4 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
1 teaspoon olive oil
0.25 yellow onion (chopped)
1 clove garlic (minced)
0.5 tablespoon curry powder
0.5 cup canned coconut milk
0.25 cup chicken broth
0.5 cup mixed frozen vegetables
0.25 cup white rice (uncooked)
0.5 cup water
0.25 teaspoon salt
0.125 teaspoon black pepper (freshly ground)
1 tablespoon fresh cilantro (chopped)

Instructions

Cook the rice: Combine 1/4 cup uncooked white rice with 1/2 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep covered to stay warm.
While rice cooks, prepare the curry: Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add 1/4 chopped yellow onion and cook for 3-4 minutes until softened.
Stir in 1 clove minced garlic and 1/2 tablespoon curry powder; cook for 1 minute until fragrant.
Add 4 ounces chicken breast and cook for 3-4 minutes, browning lightly on all sides.
Pour in 1/2 cup canned coconut milk and 1/4 cup chicken broth. Add 1/2 cup mixed frozen vegetables. Bring to a gentle simmer and cook for 5-7 minutes, until chicken is cooked through and sauce has slightly thickened.
Season with salt and black pepper to taste. Serve the curry hot over the cooked rice. Garnish with 1 tablespoon chopped fresh cilantro if desired.

Notes

Using boneless, skinless chicken thighs instead of breast can add more moisture and flavor to the curry. Adjust curry powder to your preferred spice level.

Nutrition (per serving)

Calories: 629
Protein: 32.8 g
Carbohydrates: 55.5 g
Fat: 32 g
Fiber: 5.1 g
Sodium: 895 mg
Saturated Fat: 21.3 g
Sugar: 7.4 g
Cholesterol: 80 mg